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Air Fryer Vegan Apple Crisp

Air Fryer Vegan Apple Crisp is my favorite fall dessert to make when I want something warm, homemade, and ready faster than a traditional oven version. Spiced apples with cinnamon, ginger, and nutmeg bubble up under a golden oat and walnut crumble made with coconut oil and brown sugar that gets perfectly crunchy every single time. I make it for Thanksgiving, fall dinner parties, and weeknight treats because it's always a crowd-pleaser and the air fryer frees up the oven on busy holiday days. Store covered in the fridge for up to 4 days and reheat in the air fryer.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American, Best of British
Keyword: Air Fryer Vegan Apple Crisp
Servings: 8
Calories: 451kcal
Author: Mandy Applegate

Ingredients

For the Filling:

  • 4 to 5 red apples sliced
  • 1 lemon juiced
  • ½ cup brown sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt

For the Crumble Topping:

US Customary - Metric

Instructions

  • Grease an 8-inch (20 cm) air fryer-safe baking dish.
  • In a large mixing bowl, combine the sliced apples, lemon juice, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt. Toss until the apples are evenly coated.
    4 to 5 red apples, 1 lemon, ½ cup brown sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon salt
  • In another bowl, mix the oats, flour, brown sugar, chopped walnuts, and cinnamon. Pour in the melted coconut oil and stir until the mixture becomes crumbly and well combined.
    1 cup gluten-free rolled oats, ½ cup whole wheat flour, ½ cup brown sugar, ½ cup walnuts, 1 teaspoon ground cinnamon, ¾ cup coconut oil
  • Spread the apple mixture evenly in the dish, then top with the crumble mixture. Cover the dish with foil and place it in the air fryer basket.
  • Air fry at 350°F (180°C) for 30 minutes. Remove the foil and air fry for an additional 5 to 7 minutes, until the top is golden and the apples are bubbling.
  • Let cool slightly before serving with a scoop of vegan ice cream.

Notes

Here are a few tips I've picked up from making this crisp that'll help you nail it every time.
  • Slice your apples evenly: Aim for slices that are roughly the same thickness so every piece of apple cooks at the same rate, and you don't end up with a mix of mushy and undercooked bites.
  • Don't skip the cornstarch: It thickens the apple juices as they cook and gives you that glossy, jammy filling rather than a watery, soupy base under your crumble.
  • Melt your coconut oil first: Make sure the coconut oil is fully melted before mixing it into the oat topping so every bit of the crumble gets coated evenly and crisps up properly.
  • Keep the foil on for the first 30 minutes: Covering the dish traps steam and ensures the apples cook through completely before you expose the topping to direct air fryer heat. Pulling it off too early can leave you with crunchy apples under a burnt crumble.
  • Watch the last few minutes closely: Every air fryer runs a little differently, so start checking the crumble at the 5-minute mark after removing the foil. Pull it when the top is deep golden, and you see bubbling around the edges.
  • Freeze with the crumble on top: Let the fully baked crisp cool completely, then freeze it uncovered for an hour before wrapping tightly to keep the crumble intact and prevent clumping.

Nutrition

Calories: 451kcal | Carbohydrates: 57g | Protein: 4g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 46mg | Potassium: 253mg | Fiber: 5g | Sugar: 37g | Vitamin A: 56IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 1mg
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